It is the season when lilies are in full bloom, and lily bulbs are also on the market. Lily (lily bulb) is rich in nutrition, starch, amino acids and other nutrients. It is a traditional nutritious food, and also has medicinal and health care values of nourishing yin and moistening lung and improving immunity. Traditional recipes include celery and lily. This experience introduces a folk food, Lily ribs soup.

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thighbone

700 grams

Fresh lily

400 grams

carrot

200 grams

salt

Proper amount

vinegar

Two drops

Step-by-step reading of raw material preparation

1

/2

Select qualified personnel.

Pork leg bone with ribs is better, and fresh lily with big one is better. As a supplement and ornament, a small carrot will do.

2

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process

Peel the lily and cut it into pieces. Cut the carrot into pieces about one centimeter, and wash it for later use. Please chop up the ribs and wash them for later use.

Method/Step 2

1

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Clean up blood foam

Add water, add ribs, and immediately clean up the foam floating on the noodle soup after boiling.

2

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Stewed ribs 1 hour

After cleaning the blood foam, add salt and two drops of vinegar and simmer for an hour.

three

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Add lily and carrot.

Add lily and carrot and stew for about two hours.

four

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pan

After stewing, the bitter taste of lily itself is completely removed, and the soup is white and greasy, very delicious and nutritious.